Stuffed Pork Loin
This Stuffed Pork Loin features juicy pork filled with an apple herb stuffing for an impressive holiday main that's easier than it looks! Only 15 minutes of prep before it heads into the oven.
Servings: 6 servings
Ingredients
- 3 to 4 pound pork loin
- 2 tablespoons salted butter
- ½ cup yellow onion finely diced
- ¼ cup celery finely diced
- ½ cup green apple peeled and ¼” diced (about 1 small granny smith apple)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- ⅔ cup chicken stock
- 3 slices thick bread cubed, I used brioche
- Additional kosher salt and pepper
Instructions
- In a skillet over medium heat melt the butter then add the onion and celery and cook for about 2 minutes until they just start to soften, then add the apples and cook for about 2 more minutes.
- Season with the salt, pepper and thyme then add the chicken stock and bring to a simmer. Add the bread and mix well. The mixture will be a little wet. Remove from the heat and let cool.
- Preheat the oven to 375 degrees F.
- Butterfly the pork loin: Use a very sharp, large knife. Place the pork loin on a cutting board, fat side down. Starting about 1 inch from the bottom, make a lengthwise/horizontal cut almost all the way through, stopping just before you slice completely through the meat. Open it up like a book. Continue cutting horizontally into the thicker side, unrolling the loin as you go, until it lies flat and even in thickness, like a large rectangle ready to fill and roll.
- Place the stuffing mixture onto the pork loin forming a thin layer. Roll the pork loin up and over the stuffing then secure with cooking twine either with a looped style or 12-15 inch length twine pieces cut and secured at both ends, in the center, and then in between. Season outside of the pork generously with salt and pepper.
- Place the pork loin in a 9”x13” roasting pan or baking dish with the seam side down. Cook for about 1 hour until the internal temperature is 145 degrees. Remove and cover loosely with foil and rest for 10 minutes before removing the twine and slicing.
Notes
- Use a sharp boning or chef's knife for clean cuts when butterflying. Take your time.
- Don't overstuff. A thin layer of stuffing rolls more easily and stays in place.
- Tie securely with kitchen twine, but not so tight that you squeeze out the stuffing.
- Place seam side down in the roasting pan to help keep the roll together.
- Check internal temperature in the thickest part of the meat, not in the stuffing.
- Target internal temperature is 145°F. Pork loin is a lean cut and will dry out if overcooked.
- Let the roast rest for 10 minutes after cooking. This step is critical for juicy, flavorful meat.
- The temperature will continue to rise slightly during resting.
- Use a sharp carving knife and wipe it between slices for neat presentation.
- Refrigerate leftovers wrapped tightly for up to 3 days. Reheat gently at 300°F or microwave on 50–60% power.
- Make ahead: Stuff and tie the pork, wrap tightly, and refrigerate. Remove 20–30 minutes before roasting.
- This pork loin pairs beautifully with roasted potatoes, mashed potatoes, sautéed green beans, or asparagus.
Nutrition
Calories: 392kcal | Carbohydrates: 10g | Protein: 53g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 443mg | Potassium: 940mg | Fiber: 1g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
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